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Veal Chops

Veal chops seasoned with salt and pepper, coated in egg and flour, fried or broiled, served with sweet butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Veal Chops

Ingredients

Directions

Prepare the chops

  1. Cut veal chops about 1 inch thick and flatten them with a rolling pin.

  2. Place the chops in a pan and pour boiling water over them; set over the fire for 5 minutes.

  3. Remove the chops and wipe them dry.

  4. Mix 1 tablespoon of coarse sea salt and 1 teaspoon of black pepper for each pound of meat; rub this mixture on each chop.

Coat and cook

  1. Dip each chop first into the beaten egg, then into wheat flour.

  2. Fry the chops in hot lard or beef drippings until golden brown, turning once.

  3. Alternatively, broil the chops over a clear fire until well done, then serve on a dish with sweet butter.

  4. For a batter, mix 1 beaten egg with ½ teacup of milk and enough wheat flour to make a batter; dip the chops in this before frying.

  5. To make gravy, after frying, add 1 teaspoon of fat to the pan, bring to a boil, and stir in a thin batter made from 1 teaspoon of wheat flour and cold water; season with salt and pepper.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Wheat + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Binds the flour coating so it adheres to the chop and crisps during frying.
Wheat flour
Forms a coating that browns during frying and thickens the gravy.
Milk
Thins the egg batter so it coats the chops evenly.
Lard or beef drippings
Conducts heat for frying and adds fat that browns the coating.

The step that matters

Frying the coated chops. Fat must be hot before the chops go in, so the coating sears and turns golden rather than soaking up grease. Turning once lets both sides brown evenly while the meat cooks through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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